Donal's Asian Baking Adventure

Donal's journey to learn the secrets of Asian baking starts in Hong Kong. A visit to a dim sum restaurant inspires him to make delicious char siu sausage rolls.

Donal's Asian adventure continues in Hong Kong. He learns about its celebrated moon cakes, and back in the kitchen he prepares Hong Kong French toast.

Donal's journey takes him to Singapore, where he tries a local breakfast favourite at a fried roti store. Plus, he makes a coconut cake with mango, passionfruit and lime.

Donal continues his Asian journey in Singapore. He checks out a Singaporean bakery's floss buns. Back in the kitchen, he makes mini coconut kaya cakes.

Donal is in Malaka, Malaysia. He learns how palm sugar is made and makes gula Malaka doughnuts. Later, he serves up a vibrant pandan cake.

Donal samples the baked delights of Japan, starting in Tokyo. He tries steamed, deep-fried buns and makes chocolate and red bean dorayaki back in the kitchen.

In Tokyo, Donal learns about the iconic Japanese monjayaki pancakes and takes a masterclass in high-end baking. Back in the kitchen, he makes a classic Japanese milk bread.

Donal continues his Asian baking journey in Macau. He samples delicious almond cookies, which inspire him to make Macanese almond biscuits back in the kitchen.

Donal's Asian tour takes him to Seoul, South Korea. He visits a bakery serving European-style cakes with a Korean twist and makes a yuzu citrus tea cake back in the kitchen.

In Seoul, Donal heads to Mangwon market and learns about the history of Korean baking. Later, he makes hotteok salted caramel doughnuts and black sesame scones.